Salmon Cream Cheese with Pickled Onions Crostini

Translate the flavors of bagels and lox into a bite-sized crostini recipe. Simply top a slice of French bread with salmon cream cheese and pickled onions for an appetizer that will steal the show.

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5.0 by 3 people

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  • Makes: 20 servings
  • Prep: 15 mins
  • Chill: 8 hrs to 48 hrs
  • Bake: 8 mins 425°F

Salmon Cream Cheese with Pickled Onions Crostini

Reviews (0)

5.0 by 3 people

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Directions

  1. In a glass bowl or jar combine onion slivers, sugar, vinegar, salt, and fennel seeds. Cover and chill for at least 8 hours or up to 48 hours, stirring occasionally.
  2. Preheat oven to 425 degrees F. Using a serrated knife, diagonally slice the bread. Arrange bread slices on two large baking sheets. If desired, brush each slice lightly with olive oil. Bake for 8 to 10 minutes or until light brown, turning slices over once halfway through baking.
  3. Drain onion mixture, discarding liquid. Spread toast slices with cream cheese. Spoon onion mixture onto toast slices.

From the Test Kitchen

Prepare as directed in Steps 1 and 2. Cool bread. Transfer to an airtight container; cover. Store at room temperature for up to 24 hours. To serve, preheat oven to 425 degrees F. Arrange bread slices on baking sheet. Bake about 3 minutes or just until crisp. Continue as directed in Step 3.

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Nutrition Facts (Salmon Cream Cheese with Pickled Onions Crostini)

  • Per serving:
  • 61 kcal ,
  • 2 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 9 mg chol. ,
  • 152 mg sodium ,
  • 8 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 1 g pro.
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